Low & Slow Brisket


 
J

John_H

TVWBB Member
I'll be attempting my first Brisket this weekend and need a little help. I've got the rub I'd like to use but need help with the basics of cooking. Can anyone tell me or give me a link to answer these basic questions for low and slow brisket? I've found several posts on high heat brisket but I wanted to try the low and slow.

1) What temp do I cook at?

2) Do I use the minion method?

3) What internal temp should the meat be?

4) Do I need to marinade the meat overnight in addition to a dry rub?

5) I need a finishing sauce recommendation for brisket. Ideas?

6) Do you let briket sit for a while like you do a but before cutting?

7) I typically buy my butts at Sam's. Does Sam's have Brisket as well?

8) Do I buy Trimmed or untrimmed brisket?

9) Is there a rule of thumb as to how long the Brisket will have to cook? i.e. 1 hour per pound?


Thanks in advance for all your help.

John
 
John, for starters check this out:

http://www.virtualweberbullet.com/brisket2.html

There are a few ways to cook your brisket and if you do a google search you will find many.

I estimate 1.5 hrs per lb trimmed weight. Some folks trim to 1/4 inch fat some no trim.

A finishing sauce is good. I use the Au jus that I take after foiling. If you don't foil you can make a sauce with beef broth or you can use a thinned BBQ sauce of your choice.
Definately hold your brisket at least 1 hr after cooking but up to 3 is fine. Hold in towls and a dry cooler to keep hot.

Cook till DONE, ie prob or fork tender.

Good luck and remember if the 1st one isn't great the next one will be better.

Mark
 
1) I cook at 250 or so but it is not really that critical as long as you do not get too extreme.

2) Is there any other way?

3) Around 190 but brisket is done when it is done and that cannot be determined by temperature alone.

4) No, But you can if you want. I prefer no marinade and a simple salt, pepper, garlic rub.

5) No, you can if you want but I like the brisket to speak for itself. Do you put sauce on a good steak?

6) Yes, you do not want dry brisket.

7) My local Sams does and it is my go to source.

8) Untrimmed.

9) It is done when it is done. I have had them take anywhere from 7 to 18 hours. The bigger the brisket the longer the cook in general but I never payed attention to the time versus size so I am no help.
 
Couple quick potential additions if I'm not too late:

1) Use a full packer. This is the entire brisket including both the point and flat. Flats will dry out low and slow.
2) Untrimmed so you control the fat content but do trim away enough as rubs won't permeate fat.
3) The flat will generally roll out from thick to thin. I used to fold the thin side under to fit my grate. I've recently started cutting the thin part off across the grain as it tends to dry out during a long cook (maybe take off 4" from the thin end). This gives you a clean cut, thicker end to work with. You can treat the removed end like skirt steak. Grill it rare for tacos or use it for stews/soups.
4) I use a store bought, powdered Demi Glace with water for liquid in the foil along with some drippings (if you capture them), worcestershire and anything else I feel like playing around with. I also love tossing a bunch of heavily carmelized vidalia or texas onions on top before I foil (back to the steak reference).

Ive done 8 briskets low and slow so far. Only the last 2 were anywhere near good enough. It's a tough piece to do right.

Best of luck.

James
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey:
Couple quick potential additions if I'm not too late:

1) Use a full packer. This is the entire brisket including both the point and flat. Flats will dry out low and slow.
2) Untrimmed so you control the fat content but do trim away enough as rubs won't permeate fat.
3) The flat will generally roll out from thick to thin. I used to fold the thin side under to fit my grate. I've recently started cutting the thin part off across the grain as it tends to dry out during a long cook (maybe take off 4" from the thin end). This gives you a clean cut, thicker end to work with. You can treat the removed end like skirt steak. Grill it rare for tacos or use it for stews/soups.
4) I use a store bought, powdered Demi Glace with water for liquid in the foil along with some drippings (if you capture them), worcestershire and anything else I feel like playing around with. I also love tossing a bunch of heavily carmelized vidalia or texas onions on top before I foil (back to the steak reference).

Ive done 8 briskets low and slow so far. Only the last 2 were anywhere near good enough. It's a tough piece to do right.

Best of luck.

James </div></BLOCKQUOTE>

James, IMHO, injection,injection, injection. Once I injected my 1st brisket I never do without. I know it may be cheating to some, so is foil to others but I have yet to have a poorly cooked brisket after injecting. I use Kosmos in beef broth with excellent results. Butchers is also very good, I hear.

Mark
 
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